Pucker up, sit down and shut the front door, we are doing a no-bake lemon ice box recipe that’s bang’n.
Yep, bang’n. It’s full of lemon goodness—but not so lemon-y that’ll make your eyes cross. It has just enough lemon to be refreshing and just enough sweetness to keep you spooning for more.
Have I convinced you? Are you on the fence? How about if I tell you it’s a no-bake treat that comes together easily and quickly? The hardest part will be the wait. Okay, maybe the egg-separating if you aren’t use to that. Or if you are like me and trying to work with an ankle-biter yanking at your yoga pants, it might make your hands unsteady and leave you puncturing the yolk.
Other than that—you got this! Do it.
Recipe adapted from here:
To make the crust: In a medium bowl combine fold butter into cookie crumbs until throughly combined. Press into bottom of an 8 inch springform pan Set aside.
To make the filling: In a medium saucepan combine the sugar, gelatin, and cornstarch. Add lemon peel, lemon juice, and water. Cook and whisk over medium heat until thick and bubbly. Stir half the lemon mixture into the egg yolks. Return lemon-egg mixture to saucepan. Cook, whisking constantly, over medium heat until filling comes to gentle boil. Cook and whisk 2 minutes more. Remove from heat. Whisk in cut-up butter until melted. Transfer to a bowl; cover with plastic wrap. Cool 20 minutes. Place yogurt in a large bowl; gradually stir in lemon filling. Spoon into crust-lined pan. Cover and freeze overnight.
To make the topping:n a medium saucepan combine the strawberries, water and sugar. Cook and stir over medium heat until the liquid is slightly thickened and the strawberries are softened; set aside to cool. In a second bowl, beat whipping cream and sugar to soft peaks.
To serve: Loosen and remove sides of springform pan. Top ice box cake with whipped cream and strawberries.